Preparation:Put ½ Cup Oil In A Pot. Add Meat And Fry It A Little.
Add Salt, Chili Powder, Turmeric (haldi) Powder, Coriander Seeds (dhaniya) Powder And Ginger (adrak) Paste. Add A Little Water And Mix Well.
Dissolve Maida In 1 Cup Of Water And Add This To The Meat And Bring To Boil.
Grind All The Special Nihari Spices, Put The Grounded Mixture Of Spices In A Fine Cotton Cloth Bundle And Add To The Meat.
Add 5-6 Glasses Of Water, Cover And Leave To Tenderize On Very Low Flame.
When Meat Has Softened, Remove The Bundle Of Spices And Cook The Curry To Desired Consistency.
Garnish: Fry Some Onion Slices In A Cup Of Oil Till Golden Brown And Add To Nihari.
Also Garnish With Fresh Ginger (adrak) And Green Chilies.